Chocolate and Peanut Butter Brownies

The Ingredients

500g unsalted butter
400g milk chocolate chips and 400g dark chocolate chips, divided
170g dark chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
500g caster sugar
160g  plain flour, divided
1 tablespoon baking powder
1 teaspoon salt
200g smooth peanut butter

How to Cook

Preheat the oven to 170 degrees C. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 250g of both milk and dark chocolate chips (500g total), and the extra 170g dark chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 130g of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 150g of milk and dark chocolate chips (300g total) in a medium bowl with 30g of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.


Lamb Korai

The Ingredients

250g (9oz) Ghee
3 tablespoons Fresh Coriander (chopped)
65g (2 1/2oz) Garlic (15 Cloves)
1 tablespoon Ground Turmeric
1 tablespoon Red Chilli Powder
350g (12oz) Fresh Spinach washed with large stalks removed
1 tablespoon Ground Cumin
4 medium sized Green Chillies with stalks removed
1 tablespoon Paprika
½ tablespoon Garam Masala
550g (1 1/4lb) Onions Chopped (3 Large)
1 x 400g (140z) Can Chopped Toms
50g (2oz) Fresh Ginger, peeled and chopped
1 tablespoon Salt
900g (2lb) Boneless leg or shoulder of Lamb (1½ in) cubes
1 tablespoon Ground Coriander
120ml (4fl oz) water
A pinch of ground cumin and freshly ground black pepper to serve

How to Cook

1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown

2. Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.

3. Return the puree to the ghee left in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 30-45 minutes for shoulder or 45-1 hour for leg, until the lamb is tender, adding a little water now and then if the sauce starts to stick.

4. Meanwhile, put 175g (6oz) of the spinach leaves into a large pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the rinsed out liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.

5. When the lamb is cooked, there should be a layer of ghee floating on the top of the curry. You can either skim it off or leave it there, whichever you prefer. Then stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes.

6. Now taste the curry and add as much green chilli puree as you wish, according to how hot you like your curries . Simmer for 2 minutes more.

7. Stir in the fresh coriander and Garam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table.

Serve with your choice of rice, Naan breads, poppadoms and whatever else you can cram in.

Richard Bertinet’s Jam Doughnuts

DoughnutsI made these doughnuts a couple of weeks ago and thought I’d share the recipe. The recipe was taken from Richard Bertinet’s book ‘Dough – Simple Contemporary Bread’ but I saw him make them on Rachel Allen Bake! and had to have a go myself.

Quantity: Makes 15 doughnuts
Preparation: 20 minutes
Resting: 1 hour
Proving: 45 minutes
Frying: 15 minutes


250 grams full-cream milk
15 grams fresh yeast (or 7 grams dried)
500 grams strong bread (baker’s) flour
60 grams unsalted butter (room temperature)
40 grams castor (superfine) sugar
10 grams salt (or to taste)
2 large eggs

Extra flour for dusting
Vegetable oil for deep frying

250 grams castor sugar
Homemade Raspberry Jam


Gently warm the milk (either in a pot on the hob or in the microwave for 1 1/2 minutes on full power) to body temperature.

Crumble the fresh yeast into the flour with your fingertips as if you were making a crumble (Richard Bertinet has a unique kneading technique called the French fold that can take approximately 5 to 10 minutes. If using dry yeast, just mix in with the flour.

If mixing by hand, rub in the butter, then add the sugar and salt, then add the beaten egg and milk. Knead for approximately 10 to 12 minutes or until you have a nice smooth elastic ball of dough.

If using a mixer, switch it on to the slowest speed, add sugar, salt, egg and milk and mix for 2 minutes, then turn the speed up to the next lowest speed and mix for 6 to 7 minutes until the dough becomes smooth and elastic.

Place into a bowl that has been floured, cover with a tea towel and leave in a draught free place for approximately 1 hour or until doubled in volume.

Using the rounded end of your scraper, turn out the dough on to a slightly floured work surface and divide into 15 pieces (about 60 grams each) and then roll in to tight balls. Grease and lightly flour a baking tray with flour. Leaving space between them so they don’t touch when risen, place the doughnuts on the tray with the seam side down. Dust them lightly with flour. Cover with a tea towel and let them prove until nearly doubled in size, approximately 45 minutes.

Using a saucepan deep enough to deep fry, heat the oil over medium heat to 180˚C (360˚F). Carefully and gently lift the first doughnut into the oil. It should sizzle straight away. Add up to 5 doughnuts at a time. Fry for approximately 30 to 45 seconds until they start to colour and then turn them over and fry the other side for approximately the same time. Remove the doughnuts and drain on kitchen towel. Let them cool. Roll in the cinnamon castor sugar. Using a piping bag and nozzle, make a small hole in each doughnut and pipe raspberry jam in to the centre of the doughnut.

If you don’t dust them, they will also keep for a few days in the fridge (but they don’t usually last that long and will disappear before your eyes).

BBQ Sauce

Makes about 3 litres of sauce

  • 115g butter
  • 110g minced onion
  • 75g minced garlic
Zest of 2 lemons
  • 5 tablespoons freshly squeezed lemon juice
  • 1 ltr ketchup
240ml passata
150g light brown sugar
  • 6 tablespoons molasses
  • 125ml Worcestershire sauce
65g chili powder
  • 4 tablespoons white wine vinegar
  • 1 ½ tablespoons chipotle puree
  • Pinch of  salt
  • 750ml water

Melt the butter in a large heavy-bottomed pot over medium heat. Add the minced onions and cook for 5 minutes. Add the garlic and cook for another 5 minutes. Stir in the lemon zest, lemon juice, ketchup, passata, brown sugar, molasses, Worcestershire sauce, chilli powder, vinegar, chipotle puree, salt and water and bring to a boil. Lower the heat and simmer for 30 minutes, stirring frequently.


September 2021
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